THAI CHICKEN SALAD
Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.
Provided by Nagi
Time 35m
Number Of Ingredients 15
Steps:
- Take the chicken out of the fridge 30 minutes before cooking.
- Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
- Remove chicken from water and shred, then cool.
- Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
- Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.
Nutrition Facts : ServingSize 385 g, Calories 465 kcal
SEASHELL SALAD
Presented in a sand pail, this festive salad features a zesty dressing that's simple to stir together. An assortment of pasta shapes resembles seashells while red and yellow peppers add color and crunch. For an extra-special touch, you could cut the peppers with a small star-shaped cookie cutter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
CHICKEN PARMESAN-STUFFED SHELLS
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
- Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g
SEA SHELLS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
- Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
CHICKEN SALAD ROLLS
Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
- Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
CHICKEN SALAD SHELLS
"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.
Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
CHICKEN-SALAD CLUB ROLL
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
- Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
- Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.
SEASHELL ROLL WITH CHICKEN SALAD
Yield 6
Number Of Ingredients 12
Steps:
- Seashell: Press 2 rolls together and roll into a 14-inch rope. Arrange rope in 3 spiral shapes on top of each other, the bottom being largest, the middle a little smaller, and the top the smallest. Place on a sprayed baking sheet. Tip each layer slightly to one side. Tuck the top end of the rope down inside the center of the spiraled dough. Tuck the bottom end under the bottom spiral. Repeat with remaining rolls. Brush with egg. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Chicken Salad: Mix first 6 ingredients together. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least 2 hours. Add cashews to mixture just before serving. Serve over a bed of lettuce with a seashell roll.
Nutrition Facts : Nutritional Facts Serves
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- If you are making the chicken salad, mix the chicken, celery and onion in a bowl. Thin the mayonnaise with a little milk, and pour over the chicken. Toss and add salt and pepper to taste. This recipe makes a thin mayo dressing, don't thin it down if you like it thicker.
- To make the herbed dip, put the mayonnaise and the herbs in a wide mouthed mason jar or similar jar, and squeeze in the citrus juice. Use an immersion blender to blend together until smooth. Add salt and pepper to taste.
- To assemble the rolls, put some cold water in the bottom of a pie plate or large shallow bowl. Working one at a time, dip a rice paper wrapper into the water for about 8-10 seconds, just until it starts to soften, and then put it on a smooth surface. A flat counter top works well, or any other smooth flat surface. Arrange a small bunch of micro-greens in the center of the paper, and top with about 1/4 cup of chicken salad, arranged in a line. (see photo in the post)
- Roll up the chicken salad just like you would a burrito, tucking in the two sides, and keeping everything nice and snug as you go.
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